Macaroni and cheese without mustard?
Baked Rigatoni with Bechamel, Prosciutto, and Fontina
Before you start doing this, put on a big (6 qts) pot of water to boil. Then butter or spray a 2 qt or 13 X 9 inch baking dish. Preheat the oven to 425 F.
1 stick unsalted butter
1/2 C plus 2 Tbsp flour
1 quart whole milk, at room temperature
Fresh nutmeg, salt, and pepper to taste
1 C or more grated fontina
1/4-1/2 lb. thickly sliced prociutto, julienned
1 lb. dry rigatoni
In a 2 qt saucepan, melt butter over medium heat. Add the flour and whisk until smooth. While stirring, allow to cook slowly for a few minutes to cook out the raw flour taste.
Add the milk while whisking steadily to prevent lumps. Allow to cook, stirring often, until the sauce coats the back of a spoon.
Season to taste with nutmeg, salt, and pepper. Be generous with the nutmeg and stingy with the salt. Remember you are adding prosciutto next.
Add fontina and prosciutto and stir until the cheese is melted. Taste and correct seasonings.
When the water boils put in the rigatoni and cook for 5 minutes.
Drain the pasta well, add it to the sauce, stir, and put it into the baking dish. Sprinkle the rest of the cheese on top and place it in the oven for 25 minutes or so.
To give credit where it's due, I got this recipe from the Giada di Laurentiis show on Cooking Network.
It's really good!
Why do you need a completely different recipe? If there is a seasoning or spice you don't like, don't use it! The mustard is there to flavor it, not to give it structure or anything like that. It is unecessary, so leave it out.
Or replace it with something that you like that you think would taste good in the cheese sauce.
I do not like mustard in macaroni and cheese either. For my macaroni and cheese, I use a regular jack cheese, an aged jack cheese, chedder, a bechamel with farm fresh milk, roasted orange peppers, roasted red jalapeno peppers, roasted corn, elbow macaroni, and a good bit of cayenne. I also top the dish with fresh bread crumbs and bake till golden and bubbly.